EFFECTS OF WATER IMMERSIONS ON THE INCIDENCE OF SURFACE DISORDERS IN SWEET CHERRIES | Zendy

P. D. Lidster | Zendy

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EFFECTS OF WATER IMMERSIONS ON THE INCIDENCE OF SURFACE DISORDERS IN SWEET CHERRIES

Author(s) -

P. D. Lidster

Publication year - 1982

Publication title -

canadian journal of plant science

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.338

H-Index - 59

eISSN - 1918-1833

pISSN - 0008-4220

DOI - 10.4141/cjps82-062

Subject(s) - prunus , immersion (mathematics) , horticulture , incidence (geometry) , zoology , biology , chemistry , food science , mathematics , geometry , pure mathematics

Immersion of sweet cherries (Prunus avium L. ’Van’) for 0.25 min in 0 °C water increased the incidence of pitted fruit after impact damage. Increased immersion durations up to 30 min in either 0 °C or 20 °C water had no additional significant effect on the incidence of surface pits or bruises. Significant increases in the incidence of surface pits resulted when cherries were immersed in water at 20 °C for 64 min or longer.

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